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A scone with a cross baked across the top on a lilac plate with jam Tried & Tested

Hot crossed scones

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A twist on making hot cross buns! Seasonal pretty little bakes.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

  • pinch pinch Saffron
  • 3tbsp 3tbsp Water boiling
  • 4tbsp 4tbsp Milk
  • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
  • pinch pinch Salt
  • ½tsp ½tsp Cinnamon
  • 50g 1⅞ oz Butter (unsalted)
  • 25g 1 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 50g 1⅞ oz Sultanas

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (fan 170°C, gas mark 5). Place the strands of saffron (if using) in a small jug and add the boiling water. Infuse for 5 minutes to release the colour then strain and add into the milk

    Ingredients for this step

    • pinch pinch Saffron
    • 3tbsp 3tbsp Water boiling
  2. Classic mode Step 2

    Sift the flour, salt and cinnamon into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs.

    Ingredients for this step

    • Plain white flour
    • pinch pinch Salt
    • ½tsp ½tsp Cinnamon
    • 50g 1⅞ oz Butter (unsalted)
  3. Classic mode Step 3

    Stir in the sugar and sultanas. Add just enough milk mixture to make a soft dough.

    Ingredients for this step

  4. Classic mode Step 4

    Roll out on a lightly floured surface to a thickness of 2cm/3/4 inch. Using 7cm cutter, cut out 6 scones. Place on a lightly greased baking sheet and brush with any remaining saffron milk.

  5. Classic mode Step 5

    Roll the pastry into a rectangle and cut out 12 strips (8cm x 1cm), and place on top to form a cross.

  6. Classic mode Step 6

    Bake for 15- 20 minutes until risen and golden. Cool for 5 minutes on a wired rack and serve warm with jam.